Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for making fermented bread

A production method and bread technology, applied in dough mixing/kneading methods, dough mixers, baking, etc., can solve problems such as reduced efficiency, and achieve the effect of improving softness, improving rounding effect, and smooth surface

Active Publication Date: 2021-10-15
福建麦香园食品有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And this will reduce the efficiency of the dough as a whole

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for making fermented bread
  • Method for making fermented bread
  • Method for making fermented bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0058] In order to further explain the technical solution of the present invention, the present invention will be described in detail below through specific examples.

[0059] like Figure 1-11 Shown, a kind of preparation method of fermented bread, wherein, described preparation method comprises the steps:

[0060] (1) Ingredients: Proportionate the bread raw materials.

[0061] (2) Stirring: The raw materials after proportioning are fully stirred in the stirring and rounding device to form a dough.

[0062] (3) Pressing and kneading: the stirred dough is pressed and kneaded in the stirring and rounding device, and then the pressed and kneaded dough is divided into small doughs of suitable size.

[0063] (4) Preliminary rounding: the kneaded small dough is placed in the stirring and rounding device, and the staff alternately applies force to the stirring and rounding device repeatedly, so that the stirring and rounding device is tilted, and the small dough is repeatedly rol...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method of fermented bread. The production method comprises the following steps: batching, stirring, pressing, preliminary rounding, centrifugal rounding, proofing, baking, cooling and packaging; the stirring, pressing, preliminary The steps of spheronization and centrifugal spheronization are completed by a stirring and spheronizing device. The stirring and spheronizing device includes a spheronizing base, a first rotating disc, a support shaft, a connecting glue stick and a hemispherical disc. The first rotating disc is set on the spheronizing base. The middle of the first rotating disk is provided with a first through hole for the support shaft to pass through, and the bottom of the hemispherical disk is provided with a connection recess, one end of the support shaft is a spherical end, and the spherical end is matched and nested with the connection recess The other end of the support shaft is connected to the round base through the first through hole, and the two ends of the connecting glue stick are respectively connected to the hemispherical disc and the first rotating disc. The dough is rounded by the stirring and rounding device, which improves the rounding efficiency of the dough and reduces the pollution to the dough.

Description

technical field [0001] The invention relates to the field of bread making, in particular to a method for making fermented bread. Background technique [0002] In the process of making bread, it is usually necessary to round the dough, so that the surface area of ​​the dough becomes larger, and the surface of the dough becomes smooth and compact, so that the carbon dioxide released by the yeast fermentation is wrapped in the subsequent fermentation, so that the dough is fluffy and baked. The bread formed after baking is softer. The traditional bread rolling operation is performed manually on a flat workbench. During the rolling process, the staff adds flour or drinking water according to the dryness and wetness of the dough, so as to ensure that the dough has a suitable humidity and facilitate dough forming. And reduce the cracking of the surface of the dough, thereby facilitating the formation of a smooth surface on the surface of the dough. In this way, at least the follo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21C1/02A21C1/00
CPCA21C1/006A21C1/02
Inventor 蔡淑卿蔡井元蔡秋芬
Owner 福建麦香园食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com